Boil a large pot of salted water. Add 200g of pasta, cooking until al dente, about 8 to 10 minutes. Drain and rinse under cold water.

While the pasta cools, prepare mozzarella eyeballs by pressing sliced black olives into each mozzarella ball.

In a large bowl, combine cooled pasta, halved cherry tomatoes, diced cucumber, and diced red and yellow bell peppers. Add sliced black and green olives and toss to combine.

Whisk together olive oil, balsamic vinegar, Italian seasoning, and salt and pepper in a small bowl. Pour over the salad mixture and toss to coat.

Garnish with mozzarella eyeballs and chopped basil just before serving.

Cover and refrigerate for at least 30 minutes to blend flavors before serving.